Description

Deliciously baked lump crab cakes with sweet end of summer corn.

Yield: 8crab cakes | Serving Size: 1crab cake

Ingredients

1cupcorn kernels, fresh

1cupabout 30 reduced-fat Ritz crackers, crushed

1whole egg plus 2 egg whites, beaten

4scallions, chopped fine

1/4cupminced red bell pepper

2tbsplight mayonnaise

2tbspfat free yogurt

1/4cupfresh parsley

1lemon, juiced

16ozpremium lump crab meat, picked free of shells

salt and pepper to taste

cooking spray

Instructions

• In a large bowl, combine corn, crushed crackers, eggs, scallions, pepper, mayo, yogurt, parsley, lemon juice, salt and pepper.

• Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks.

Gently shape into 8 patties using a 1/2 cup measuring cup.

• Chill in the refrigerator at least 1 hour before baking.

• Preheat oven to 425F. Grease a baking sheet with cooking spray.

• Bake about 24 to 28 minutes turning halfway, or until golden brown.

Air Fryer Method

• Air fry, in batches 370F until the edges are golden, about 10 to 12 minutes turning halfway.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.